
Tuscan Garden Breakfast Flatbread

Tuscan Garden Breakfast Flatbread
Yield: 6 servings
Yield: 6 servings
Place all ingredients in food processor and whirl until smooth mixture forms.
Cover and refrigerate until ready to use.
sun-dried tomatoes |
6 oz. (1 cup)
|
garlic, minced |
3 cloves
|
Parmesan cheese, grated |
1/2 cup
|
parsley, fresh |
1/4 cup
|
fresh basil |
1/4 cup
|
almond slivers, toasted |
2 tbsp.
|
olive oil |
1/2 cup
|
kosher salt |
1/2 tsp.
|
In a bowl, stir all ingredients thoroughly.
Cover and refrigerate until ready to use.
sour cream |
1 cup
|
fresh rosemary, minced |
2 tsp.
|
kosher salt |
1/2 tsp.
|
Freshly ground black pepper, to taste |
Chop artichokes, toss with olive oil and Greek seasoning.
Place on baking sheet and bake at 400° F for 20 minutes, or until edges brown. Set aside.
Heat 2 tablespoons olive oil in large, nonstick sauté pan over medium high heat.
Add sliced mushrooms and cook until softened, about 4 minutes.
Remove from heat and stir in roasted artichoke pieces, diced tomatoes and chopped bacon. Mix well. Cover and refrigerate.
artichoke heart quarters, well-drained and chopped |
14 oz. (1 can)
|
Olive oil, as needed | |
Greek seasoning blend, dried |
1/2 tsp.
|
olive oil |
2 tbsp.
|
cremini mushrooms, sliced |
8 oz.
|
tomatoes, finely diced |
1 cup
|
applewood bacon, cooked crisp and chopped |
6 slices
|
Place flatbread on baking sheet.
Spread with 2 tablespoons sun-dried tomato pesto, cover lightly with baby spinach leaves, sprinkle with â…“ cup vegetable/bacon mixture and 1 tablespoon Parmesan cheese.
Bake in bottom half of oven at 450° F for 8 minutes.
Just before Naan comes out of the oven, heat a small spray-coated nonstick pan over medium heat.
Pour in ¼ cup beaten egg and scramble until firm throughout and no visible liquid egg remains.
Remove the flatbread from the oven and garnish with scrambled eggs and 1 tablespoon Rosemary Sour Cream.
Serve immediately.
Naan bread or oven-baked flatbread |
6 slices
|
baby spinach leaves, fresh |
3 oz.
|
Parmesan cheese, grated |
3/4 cup
|
eggs , beaten |
10.5 oz.* (6 large)
|
*If using frozen or liquid whole egg product. |
Note: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.